Keto Blackberry Pie
Tangy, buttery, and incredibly delicious are just a few words that describe this divine Keto blackberry pie. This dessert consists of a shortbread crust filled with a refreshing blackberry filling. You can serve this pie as a snack or after a festive holiday dinner.
How to Make It
Step 1
To prepare the crust, add the almond flour, 6 tbsp coconut flour, 6 tbsp powdered erythritol, psyllium husk, and salt to your food processor. Pulse to combine. Chop the cold butter into small cubes and add them to the food processor
Step 2
Pulse again until the mixture looks like bread crumbs. Add the egg and pulse until a dough comes together. If the dough is not coming together, add a tablespoon of water. Wrap the dough with clingfilm/plastic wrap and refrigerate it for 30 minutes.
Step 3
Add the blackberries to a bowl and sprinkle with 1 tbsp of coconut flour. Add 2 tbsp of powdered sweetener, lemon zest, and lemon juice. Smash using a fork until smooth.
Step 4
Once the dough has chilled enough, remove it from the fridge and preheat your oven to 180C/350 F. Cut a third of the dough, wrap it, and return it to the refrigerator. Place the large piece of dough between 2 pieces of parchment paper.
Step 5
Roll out the dough until it is slightly larger than your pie dish/pan. Transfer the dough to the pan by flipping the parchment paper over the pan. Fit it properly and cut out any hangovers.
Step 6
Spread the berry mixture over the pie dough. Take the other piece of dough from the fridge and roll it between 2 pieces of parchment paper. Cut into ½ inch (1 cm) strips.
Step 7
Lay half the dough strips length-wise and the other half cross-wise. Trim off excess dough around the edge of the pie. Add the egg yolk and almond milk to a small bowl and whisk. Brush the top of the pie with the mixture and sprinkle the granulated erythritol on top.
Step 8
Bake for 20-30 minutes, until the filling is bubbly and the crust is light golden brown. Begin checking at 15 minutes intervals and cover crust edges with pieces of foil as needed to prevent over-browning. Take the pie out of the oven and let cool for 2 hours at room temperature.
Step 9
Cut into eight slices and serve. Store leftovers in an airtight container in the fridge.
Ingredients
- Almond flour
1.25 cup
- Coconut flour
7 tbsp
- Powdered Erythritol (Icing Sugar)
8 tbsp
- Psyllium Husks (Ground / Powder)
1 tbsp
- Salt
0.13 tsp
- Butter
8 tbsp
- Raw egg
1 medium
- Blackberries
1.5 cup
- Lemon Peel Or Zest Raw
1 tsp
- Lemon juice
1 tbsp
- Egg yolk
1 medium
- Almond milk
1 tbsp
- Erythritol Granulated
1 tbsp